Crockpot Stuffed Portabella Mushrooms

4 large portabella mushrooms
1 1/2 cups baby tomatoes
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 t kosher salt
1/2 t black pepper
1 T dried basil
1/3 cup shredded parmesan cheese
1/4 cup bread crumbs

With a paring knife, carefully cut off the stems of each mushroom. Chop the stems up, and put them in a mixing bowl. Use a spoon to scoop out the brown hairy looking stuff from the mushrooms. Put that in your mixing bowl, too. Chop up the tomatoes, and add them to the mix along with the bread crumbs, olive oil, vinegar, cheese, and spices. Mix it up. Pour a bit of olive oil on the bottom of your crockpot stoneware insert. Put the mushroom caps on top of the oil. It's okay if  they do not fit "nicely"---if they are on top of each other at the edges and leaning a bit up the sides of the stoneware. They will still cook. Spoon your filling mixture on top of the mushrooms. It needn't look "perfect!" Cover and cook on low for 4-7 hours. Serve over rice.
Source: A Year of Slow Cooking

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